Recipes2u

1 lb. broccoli, fresh
8 oz. mushrooms, fresh
8 oz. butter
1 c. flour, sifted
1 qt. chicken stock
1 qt. half & half
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. tarragon leaves, crushed

Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup of water until tender. Do not drain. Set aside. Wash and slice mushrooms. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook 2 to 4 minutes. Add chicken stock, stirring with a wire whip and bring to a boil. Turn heat to low. Add broccoli, mushrooms, half and half, and spices. Heat, but do not boil. *Chicken stock: Use homemade, canned or 4 bouillon cubes dissolved in 1 quart of water

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1 pt. oysters
1 can cream of celery soup
3 boiled potatoes, chopped up
5 c. water
4 tbsp. butter
Pinch of salt & pepper

Drain liquid off oysters, combine oyster liquid, water, cream of celery soup, salt and pepper. Bring to a boil. Saute oysters in butter until edges curl (don’t over cook) put oysters in the rest of soup just before serving. You can substitute cream of mushroom soup for the celery soup sometimes just add 1/4 teaspoon celery seed if you do this

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8 slices bacon
1 med. onion, chopped
12 med. potatoes, peeled & diced
2 cans cream of chicken soup
2 cans milk
Parsley flakes

In large soup pan, fry bacon. When crisp, remove bacon but leave drippings in pan. Add onions and saute until tender. Then add diced potatoes with just enough water to cover potatoes. Bring to a boil, cover, and simmer until potatoes are tender. Add cream of chicken soup, milk, crumbled bacon bits and parsley flakes. Heat until it begins to bubble. Enjoy!

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4 tbsp. unsalted butter
4 lg. sweet or Walla Walla onions,
sliced
1 tbsp. sugar
6 c. beef broth, divided
2 tbsp. worcestershire sauce
Salt and pepper to taste
4 thick slices French bread
Additional unsalted butter
Garlic salt or 1 garlic clove, halved
1 c. (4 oz.) shredded Gruyere or
Swiss cheese

In a Dutch oven, melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until onions are caramelized, about 20 minutes. Add 3 cups broth; simmer 15 minutes. Add remaining broth, worcestershire sauce, salt and pepper. Cover and simmer for 30-40 minutes. Meanwhile, spread both sides of the bread with additional butter; sprinkle with garlic salt or rub with the cut-side of garlic clove. Broil bread until golden brown, then turn and brown other side. Ladle soup into individual ovenproof soup bowls. Float a slice of bred in each bowl and sprinkle with cheese. Broil until cheese is melted and bubbly. Serve immediately. Yields: 4 servings. The onions in this part of the country are superb, and this soup is proof. Try it and see if your family enjoys this recipe as much as mine does.

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2 tomato sauce
1/4 c. diced bacon
1/4 c. minced onion
2 cans clams and liquid
2 c. diced potatoes
1 c. water
Some mushrooms
Some milk
1/3 c. diced celery
1 (16 oz.) can tomatoes
2 tsp. snipped parsley
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper

In large saucepan, cook and stir bacon and onion until crisp and tender. Stir in clam liquid, potatoes, water and celery. Cook until potatoes are tender. Add clams, tomatoes and seasonings. Add about 2 tablespoons butter. Heat until boiling

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